3. Use multiple hop additions in the hop stand (e.g., 1 at flameout, 1 at 190, 1 at 180, etc.). Given that different aromatic compounds extract and are destroyed at different temperatures, this method theoretically might allow for a more balanced extraction.

Has anyone done comparisons between different ways of performing a hop stand? Anyone know if any of the pros are doing similar things with whirlpool hops?

There's a guy in Yakima that adds hops when his front yard hop stand is low on stock. Then he performs the hop stand, by standing on one leg and hopping around on the other leg. You have to see it to appreciate the artistry, when he is performing the hop stand.

I've tried both (adding at flameout, and adding at like 180*), and didn't see any tangible difference. Albeit, I didn't do a split batch experiment.

Personally, I don't feel that you are 'destroying' volatile compounds with high temperatures. So once the wort is no longer boiling, I believe most of those compounds are staying in the wort. Cooling to 180*, should in theory only slow extraction.

At the end of the day, I'm lazy, so the hops go in when the flame goes off. I start a timer, and start chilling the wort when the timer goes 'ding'

Personally, I don't feel that you are 'destroying' volatile compounds with high temperatures. So once the wort is no longer boiling, I believe most of those compounds are staying in the wort. Cooling to 180*, should in theory only slow extraction.

I suppose 'destroy' wasn't the best word, but hop oils will volatilize more quickly at higher temperatures. That's just the nature of volatile compounds. Whether there is a significant difference between 210F and 180F remains to be seen.

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How long do people do this? 5min? 20min? I always started chilling immediately but I'm new to this late-hops thing.

20 - 40 minutes seems to be the most common among homebrewers, but pro brewers often whirlpool for significantly longer. There's a study cited in For the Love of Hops (p. 201) showing significant improvement in hop aroma with an 80 minute steep vs. a 50 minute steep.

20 - 40 minutes seems to be the most common among homebrewers, but pro brewers often whirlpool for significantly longer. There's a study cited in For the Love of Hops (p. 201) showing significant improvement in hop aroma with an 80 minute steep vs. a 50 minute steep.

Ya, I remember reading that too. I thnk it's something people should really just experiment with. There's little risk involved, and you'll find what works well for you.

I found that 15min and 30min weren't much different, so 15min was good enough for me.